Marguerites

Directions

1. 1
   Beat egg white with
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   dash of salt until bent over peaks form when beater is slowly withdrawn.
3. 3
   Beat in sugar thoroughly one tablespoon at a
4. 4
   time;
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   add
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   vanilla.
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   Mixture
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   will be thick and glossy.
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   Fold
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    in
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    nuts.
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    Drop a heaping teaspoonful of the meringue in a mound
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    in the center of each cracker.
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    Do not spread!
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    Bake on
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    ungreased
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    cookie
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    sheet in slow (325°) oven 15 minutes or until
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    lightly
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    browned.
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    Allow to cool and recrisp before serving.
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    Good
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    10
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    minutes or
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    several
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    hours after baking.
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    Meringue will be soft or chewy, not crisp.